Ginkgo nuts. The fruit of the mature female ginkgo tree which produces white nuts which have a mild flavour. They can be eaten raw or grilled or deep-fried, turning green when cooked, but the white shells and thin outer skins are removed before cooking. Ginkgo nuts appear in nabe, stir-fried, deep-fried and custard dishes. Canned nuts are pre-shelled, skinned and parboiled. They are relatively high in vitamin C and carotene.

Sorrel

Several kinds of colourful fish, including sasanohabera and several types of wrasse called kyüsen.

Long, slender burdock root, a plant which is cultivated in Japan. This typical fibre-rich vegetable should be soaked in vinegared water immediately after scraping the skin to prevent discolouration and remove bitterness. Burdock root has an appealing crunchiness and is a common ingredient in soups and simmered, deep-fried and stir-fried dishes.

When eating in company, it is polite to say "itadakimasu" before starting to eat. Similarly, at the end of the meal you should say "gochisö-sama deshita" - a respectful way of saying that the meal was good.

May

Plain, boiled, short-grain Japanese rice with a high gluten content. The staple food of the Japanese since ancient times, rice has played a major role in the development of the country's cuisine. Its importance to Japan's food culture cannot be overestimated. In former times other grains were often added to and steamed along with the rice, but today usually only rice is used. In addition to plain steamed white rice, the Japanese consume this food in a variety of other forms, from gruel to sushi.

Sesame seeds. Both white and black. Black seeds have a slightly stronger flavour. Before using untoasted seeds, either lightly toast, dry-fry or dry-bake in the oven until they begin to jump. This also refers to the oil, which is used as a seasoning.

Gomasio is made from raw, unhulled sesame seeds mixed with salt for use as a condiment with rice, salads and raw vegetables. It can sometimes be a mixture of toasted celery seeds and salt.